Spaghetti Salad

This is an interesting and fun way to use spaghetti for a summer salad. You get to use your garden vegetables while making a delicious dinner. Make it as a main dish or a side dish for your next picnic. Enjoy!

Ingredients

1 pound spaghetti, broken into pieces

1 (16 ounce) bottle Italian-style salad dressing

1 tablespoon grated Parmesan cheese

1 tablespoon sesame seeds

1 teaspoon parsley

2 teaspoons kosher salt

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 cucumber, chopped

1 red onion, diced

1 red bell pepper, chopped

1 pint grape tomatoes, halved

Directions

Break the spaghetti into thirds and cook according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.

In medium bowl, whisk together Italian salad dressing, cheese, sesame seeds, salt, cayenne pepper, black pepper, parsley, paprika, and garlic powder. Stir in the onion and let it sit for a couple of minutes. Add in the red bell pepper and cucumber.

Put the spaghetti in a large bowl, pour in the mixture and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

One thought on “Spaghetti Salad”

Thanks for the grilled stuffed peppers recipe…..that’s a recipe I will also play with…thought toasted pine nuts would go nicely in the mixture ….I want to try finely chopped spinach added to it at another time….
Former Wtby/Oakville resident … Ajay